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Butternut Squash Risotto

This recipe guides you through preparing a comforting Butternut Squash Risotto. Arborio rice is slowly cooked with hot chicken stock, white wine, onion, and garlic, then finished with tender butternut squash, fresh sage, butter, and grated Parmigiano Reggiano for a creamy, flavorful Italian dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 710.7 kcal

Equipment

  • 1 Sauce Pot For simmering stock
  • 1 Medium Skillet For cooking risotto
  • 1 Ladle For adding stock
  • 1 Wooden Spoon or Spatula For stirring
  • 1 Grater For garlic, nutmeg, and cheese

Ingredients
  

Main

  • 1 quart chicken stock
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion chopped
  • 2 cloves garlic grated or chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 10-ounce box cooked frozen butternut squash
  • Nutmeg grated, to taste
  • 2 tablespoons butter
  • 7 or 8 leaves fresh sage slivered
  • 1 cup grated Parmigiano Reggiano

Instructions
 

  • Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
  • Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

Notes

For a truly creamy risotto, ensure your stock is hot when added; cold liquid will shock the rice and impede starch release. Stirring is key, but don't over-stir; consistent, gentle agitation is enough to create that characteristic creaminess. Taste and adjust seasoning frequently, especially after adding the rich Parmigiano Reggiano. For an even deeper flavor, consider roasting the butternut squash instead of just defrosting it. Always serve risotto immediately, as it loses its ideal texture quickly.